Juicy and flavorful, this Thai-inspired grilled chicken is marinated in coconut milk, fresh lime juice and Asian fish sauce. Scatter a bunch of fresh cilantro over the chicken before serving, if you like. The recipe calls for spatchcocking, which means removing the backbone and flattening the chicken. It’s a great technique to have in your back pocket, but you can also ask your butcher to do it for you!
Special Diets:
Ingredients
Method
In a large bowl, stir together fish sauce, coconut milk, ginger and lime zest and juice. Add chicken and toss to coat. Cover and refrigerate for at least 8 hours or up to overnight.
Prepare a grill or grill pan for medium heat cooking. Drain chicken well, discarding marinade, and pat mostly dry.
Grill chicken, flipping occasionally, until just charred in parts and cooked through, 15 to 25 minutes total. (Dark meat will take longer to cook than light meat.)
Transfer to a platter and serve with cilantro and lime wedges.
Nutritional Info
Serving Size
Calories
410
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.